We are talking something different here I think.
Here at Choklat we don't age it at all, and it's just as good day one out of the refiner as it is having sat on a shelf in a 50lb block for 2 months.
The question at hand is, in part, "Does aging affect chocolate and if so, in what way(s)?"
Are there any discernible changes that take place in your chocolate over the two months? I agree that those changes might be smaller in a large block of 25kg than they would be in a bar of 50 grams, but I have a lot of trouble believing that the two chocolates taste identical.
I have personally tasted bars from Friis Holm (made by Bonnat) and bars from Marco Colzani (C|Amaro outside of Milan in Cassago Brianza) where there were profound differences in the chocolates that could be attributed to aging. I tasted a new bar from Bryan Graham at Fruition a couple of weeks ago that was four days out of the conche. It was wildly interesting (the best thing I've tasted from the Maraon beans) but it had a distinct tannic structure and a "green" taste. Bryan gave me two bars and I am looking forward to tasting it anew, in about 2-3 weeks because I know it will be different.
But I do think it may have to do with style. Many chocolate makers like to make chocolates that don't have all the edges rounded off. They leave in acids and tannins because they think the resulting chocolates are more interesting. You don't I can make a pretty good case that your chocolate may change less via aging because of the way you roast and conche.
It is possible to over-age chocolate and in my experience, delicate top notes are the first to go.
They are all different chocolates, one is not necessarily better than another - they appeal to different consumers.
So no, I don't think aging is a gimmick. Letting it "rest" in the conche for 24 hours and attributing some magic benefits to that rest, is.
clay - http://www.thechocolatelife.com/clay/